Ingredients
Scale
- 4 ripe Mangos
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 tablespoon lemon peel
- ½ cup condensed milk
- pinch of salt
Pineapple Rum Sauce:
- 1/2 cup pineapple juice, canned
-
1/2 cup sugar
-
1/4 cup white rum
-
1/2 fresh pineapple, cut in 1/2 inch dices
-
pistachios, coarsely chopped, for topping
Instructions
- Peel, pit, and mash the mangos.
- Whip the heavy cream with the sugar until stiff.
- In a bowl combine the mashed mangos, the lemon zest, condensed milk, and salt.
- Fold in the whipped cream.
- Pour into a freezer tray and freeze.
Pineapple Rum Sauce:
-
In a saucepan, simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup.
-
Add the white rum and cool.
-
Place the cut fresh pineapple pieces in a medium-size bowl and pour the pineapple rum sauce over them. Marinate for several hours or overnight.
How to serve:
- Place 2 scoops Mango Ice Cream in a glass. Top with pineapple rum sauce.
- Garnish with pistachio nuts, coarsely chopped.
Notes
- Remeber that the total time includes the time in the freezer to set.
- If you do not want the rum don't use it you can put some lemon juice or nothing at all just the sugar and pineapple juice.
- Prep Time: 1 hour 20 minutes
- Category: dessert
- Method: ice cream
- Cuisine: Kenyan
